If you’re a fan of mala hotpot or shabu-shabu, then you know the meat you choose can make or break your dining experience. While the broth and dipping sauces are essential, it’s the quality and cut of beef that truly brings out the flavor.
So, what are the best beef cuts for shabu? In this guide, we’ll help you explore the top choices that pair perfectly with spicy mala broth, along with tips to upgrade your next hotpot meal.
Top Beef Cuts for Shabu
1. Chuck Roll (Neck or Shoulder)
Chuck roll is one of the most popular shabu beef cuts, especially in mala hotpot. This cut has a high marbling of fat, making it juicy, tender, and flavorful. The balance between lean meat and fat gives a rich mouthfeel that melts beautifully in hot broth.
2. Ribeye
Ribeye is taken from the rib section and features generous fat marbling. It delivers a buttery texture and intense flavor. When dipped into mala soup, it soaks up the spicy and numbing flavors, making each bite bold and satisfying.
3. Tenderloin
Tenderloin (or filet) is lean and incredibly tender, making it an ideal choice for those who prefer a low-fat, healthy option. Though it lacks marbling, its softness makes up for it. It’s best sliced thin to cook quickly in hot broth.
4. Striploin
Striploin, or sirloin strip, has moderate fat and a firm texture. It’s slightly less fatty than ribeye but still full of flavor. Perfect for those who want a balanced cut—rich taste without too much grease.
5. Oyster Blade (Flat Iron)
Oyster blade comes from the shoulder and has fine marbling with a small strip of tendon. The texture is unique—chewy yet tender—and perfect for people who enjoy a meaty bite that’s not too soft.
6. Brisket (Point End or “Suai Rong Hai”)
Also known as brisket point, this cut is taken from the lower chest and has alternating layers of meat and fat. When thinly sliced, it becomes tender and rich—especially tasty when dipped into mala broth with its signature spicy heat and numbing kick.
Tips to Elevate Your Mala Shabu Experience
To get the most out of your mala shabu meal, here are a few chef-approved tips:
- Simmer pork or chicken bones with ginger and garlic to enhance the broth’s flavor and reduce meat odor.
- Use a dual hotpot if possible: one side for spicy mala and one for clear broth, so you can switch between bold and light.
- Skim off excess oil from the broth to reduce heaviness.
- Don’t overlook your dipping sauce—try mixing garlic, vinegar, sesame oil, or chili paste to match your taste.
- Combine lean meats and vegetables for balance, especially when eating with spicy broths.
Final Thoughts
Choosing the right beef cut can take your hotpot experience from good to unforgettable. Whether you love the rich fattiness of ribeye, the tenderness of tenderloin, or the chewy charm of oyster blade, there’s a perfect shabu cut for every preference.
Still not sure what to pick? Head to SHUDIAXIA, one of Bangkok’s most premium mala hotpot destinations. Ranked among the top five mala brands from China, SHUDIAXIA uses only premium-quality ingredients imported from Sichuan, offering an authentic taste that’s bold, fiery, and deeply satisfying.